San Francisco, CA

June 2013

Todd Masonis first began his career in chocolate when he experimented with growing small cacao plants in his San Francisco apartment. He pan roasted beans in the oven and ate his way through the world's best chocolate shops. He decided to share his craft and love of chocolate with friends and family and started Dandelion Chocolate with co-founder Cameron Ring. The business soon expanded and is now a thriving factory in San Francisco's Dogpatch area. Masonis brings a bean-to-bar approach to his chocolate focusing on sourcing beans and creating chocolate from scratch.